Modified Atmosphere Packages for Perception of Freshness

People want to consume more products that are perceived as fresh, and in answer to this desire, perhaps, some active packages may go to far in terms of what they imply about the nature of their contents. 

Oxygen and carbon dioxide levels in modified atmosphere packages (MAP) change as a function of the respiration rate of the produce, temperature, the characteristics of the film and especially the 02and CO2 permeability coefficients of the package materials [2]. 

High moisture content pasta placed in a carbon dioxide-nitrogen atmosphere within a moisture-barrier package has an extended shelf life to abont six weeks - such packages include packets containing iron-based compounds, which mst and thns absorb oxygen out of the package. 

The modified atmosphere packages, with high oxygen and carbon dioxide permeability, give salads or other sorts of vegetables two weeks of shelf life. 

The package also has to be breathable, because the product continues to respire, emitting gases, and when these gases build up inside, they would spoil the produce, so they have to permeate through the package. 

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